Procedure
CUPCAKE BATTER:
1) Preheat the oven to 160C / 140C fan and line a 12 cupcake tin with cupcake cases.
2) Using an electric whisk or a kitchen stand mixer, beat the softened butter with the sugar until light and fluffy. Slowly mix in the milk, eggs, one at a time; and the remaining ingredients.
3) Spoon the mixture into the cupcake cases, about 2/3 full. Bake in the preheated oven for about 20 minutes or until a skewer inserted into the middle of each cupcake comes out clean. Remove from the oven and let cool down completely on a cooling rack.
SALTED CARAMEL:
1) Gently warm up the cream with the vanilla extract in a saucepan. Set aside.
2) Add the sugar and water into a different saucepan and heat it up gently until you start seeing bubbles on the surface. Keep cooking until the water slowly evaporates and you end up with a deep golden caramel (deep golden in colour, but be careful not to burn it!). Remove the caramel from the heat and mix in the warm cream. Add the cream in stages as the caramel is hot. Keep mixing until all the cream has been added and you’re left with a smooth caramel sauce. If you spot any lumps, warm the mixture up a little bit until all the lumps have dissolved. To finish off the sauce, add the salt and mix through. Cool the sauce down and store it in an airtight jar/container in the fridge.
BUTTERCREAM:
1) Beat the butter until pale and fluffy, then add ¾ of the salted caramel sauce and mix well. Chill slightly in the fridge, then decorate your cupcakes.
FINAL DECORATION:
1) Press some popcorn into the buttercream so that it doesn’t slide off the cupcakes. Drizzle with some more salted caramel sauce and serve. Enjoy!
